So I have done Philly Cheese Steak Egg rolls before but normally I slice the steak then cook it all in the skillet. This time I took a beautiful Ribeye and seasoned with my rub then grilled it up. While I let that cool down to room temp I grilled up a sliced onion and red bell pepper. I used smoked salt and honey butter to saute the veggies. Then I put a piece of provolone on the center of a egg roll wrapper. Then added the filling and wrapped. Sorry no picture of this process. Then I fried in Rice Bran Oil. I was at Cash and Carry and the clerk told me about this oil. Has a smoke point of 490 degrees and doesn't have the house smelling like veg or peanut oil. I had the fryer a little hotter than needed 370. Here is the test subject coming out. And here it is ready for the tasting. So the verdict is that grilling the steak before hand added a ton of flavor to it. Also with the wrappers I had left I wrapped 2 string cheeses up in each one to make Mozzarella sticks. So from Left to Right we have Mozzarella Cheese, Then Pork, Then Philly Cheese Steak Egg rolls. The sauces on the left are BBQ in the back and Marinara in the front. The ones on the right are Sweet Chili in the back. Teriyaki soy in the middle. And Sweet and Sour in the front. I would recommend anyone to try this for game day.